Structure Analysis and Antioxidant Activity of a Novel Polysaccharide from Katan Seeds

In the present work, a novel water-soluble polysaccharide (LWSP) was purified from Katan seeds. Polysaccharide was structurally characterized by NMR spectroscopic analysis, thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FTIR) analysis, X-ray diffraction (XRD), and UV absorption. TLC and HPLC showed that LWSP was a polysaccharide consisted mainly of glucose, mannose, xylose, and arabinose. The FTIR spectrum and UV absorption proved polysaccharide characteristic of LWSP. According to XRD, LWSP presented a semicrystalline behavior. The molecular weight was estimated as 64.56 kDa. Results obtained through 13C and 1H nuclear magnetic resonance (NMR) indicated that LWSP is consisted of four monosaccharide residues with α and β anomers. Physicochemical and antioxidant properties of LWSP were also investigated. Results revealed that LWSP exhibited interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC50=4.48 mg/ml) and chelating activity (IC50=4.79 mg/ml), and it displayed moderate reductive capacities. Overall, the findings suggested that LWSP is a promising source of natural additives in various industries fields

Polysaccharides from South Tunisian <i>Moringa alterniflora</i> Leaves: Characterization, Cytotoxicity, Antioxidant Activity, and Laser Burn Wound Healing in Rats

Phytochemical properties have recently increased the popularity of plant polysaccharides as wound dressing materials. This work aims at studying the structural characteristics of polysaccharides extracted from Moringa leaves (Moringa Leaves Water Soluble Polysaccharide: MLWSP), and its antioxidant activities, cytotoxic effects, and laser burn wound healing effects in rats. This MLWSP was structurally characterized. Results showed 175.21 KDa and 18.6%, respectively, for the molecular weight and the yield of the novel extracted polysaccharide. It is a hetero-polysaccharide containing arabinose, rhamnose, and galactose. XRD suggested a semi-crystalline structure of the studied polymer and FT-IR results revealed a typical polysaccharide structure. It is composed of 50 to 500 µm rocky-shaped units with rough surfaces and it was found to inhibit the proliferation of the human colon (HCT-116) (IC50 = 36 ± 2.5 µg/mL), breast (MCF-7) (IC50 = 48 ± 3.2), and ovary cancers (IC50 = 24 ± 8.1). The MLWSP showed significant antioxidant effects compared to Trolox (CI50 = 0.001 mg/g). Moreover, promising wound healing results were displayed. The effect of MLWSP hydrogel application on laser burn injuries stimulated wound contraction, re-epithelization, and remodeling phases 8 days after treatment. The wound healing potential of MLWSP may be due to its significant antioxidant activity and/or the huge amount of monosaccharide molecules

Optimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology

The present study was undertaken investigate and optimise the possibility of xanthan gum production by Xanthomonas campestris NRRL B-1459 in batch experiments on date palm juice by-products. Using an experimental Response Surface Methodology complemented with a Central Composite Orthogonal Design, three major independent variables (date juice carbon source, nitrogen source and temperature) were evaluated for their individual and interactive effects on biomass and xanthan gum production. The optimal conditions selected were: 84.68 g/l for carbon source, 2.7 g/l for nitrogen source, and 30.1 degrees C for temperature. The experimental value obtained for xanthan production under these conditions was about 43.35 g/l, which was close to the 42.96 g/l value predicted by the model. Higher yields of biomass production could be obtained at 46.68 g/l for carbon source, 4.58 g/l for nitrogen source and 30 degrees C for temperature. The maximum value obtained for biomass production was 3.35 g/l, which was higher than the 2.98 g/l value predicted by the model. The xanthan formed was subjected to HPLC and TLC analyses and its molecular weight as well as pyruvate content were identified. The findings indicated that this polysaccharide contained glucose, glucoronic acid and mannose. Overall, the date palm juice by-products presented in the current study seem to exhibit promising properties that can open new pathways for the production of efficient and cost-effective xanthan gum. (C) 2010 Elsevier Ltd. All rights reserved

Effects of a Novel Lin Seed Polysaccharide on Beef Sausage Properties

Functional ingredients are substances that offer health benefits beyond their nutritional value. A novel heteropolysaccharide, named Linum water soluble polysaccharide (LWSP) was purified from Linum usitatissimum L. seeds powder and identified, via TLC and NMR, as a polymer composite of α1-2-L-arabinose, β1-2-D-xylose, β1-2-D-mannose and α1-2-D-glucose. The effect of incorporating LWSP on the quality of beef sausages, stuffed into collagen casings after 15 days of storage at 4 °C, was evaluated for texture profile analysis, color, sensory analysis and oxidation attributes. The new sausages formulated with LWSP recorded good textural attributes via reduction of cohesiveness, hardness and chewiness and improved the sensory features, especially texture, color and general acceptability. In addition, substituting ascorbic acid, a synthetic antioxidant, via the biological ingredient LWSP, retarded lipid oxidation and improved the oxymyoglobin rate until 15 days of storage. LWSP was proved to be a good natural substituent to synthetic antioxidants that definitely improves the oxidation stability and quality of sausages

Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

Abstract This study was designed to investigate chemical composition, the total phenolic content, flavonoid content, antioxidant activity and to analyze through FT-IR spectroscopy method the freeze-dried extract of Ecballium elaterium fruit from three different localities. The highest level of phenolic and flavonoid contents was recorded for the fruit juice from the Cap-Bon region, with 106.4 ± 0.4 mg GAE/g and 6.5 ± 0.2 mg QE/g, respectively. Antioxidant activity varied in dose-dependent manner with IC50 values for DPPH scavenging of the freeze-dried fruit juice extracts from Cap-Bon, Kef and Sidi Bouzid were 38.6 ± 0.2, 50.1 ± 0.7, and 50.7 ± 0.2 µg/mL, respectively. The results from the FRAP test showed that the freeze-dried extracts of Cap-Bon exhibited potent activity, followed by those from Kef and Sidi Bouzid. Similar trend were revealed for ABTS&#8226;+ test, with the fruit juice extract from Cap-Bon (IC50 = 0.6 ± 0.0 mg/mL). Furthermore, a good positive correlation was observed between the total phenols and three assays, especially DPPH. The freeze-dried extracts of fruit juice from Cap-Bon showed strong ability to act as antioxidants and can be considered as promising natural source of bioactive compounds. FT-IR analysis of each freeze-dried extract confirmed its richness on polyphenols and biological active functional groups

Cardiotoxicity and myocardial infarction-associated DNA damage induced by thiamethoxam in vitro and in vivo Protective role of Trigonella foenum-graecum seed-derived polysaccharide

International audienceThe risk of pesticides on the human health and environment has drawn increasing attention. Today, new tools are developed to reduce pesticide adverse effects. This study aimed to evaluate the toxicity induced by, thiamethoxam (TMX), and the cytoprotective effect of a novel polysaccharide, named fenugreek seed water polysaccharide (FWEP) in vitro using H9c2 cardiomyoblastes and in vivo using Wistar rat model. Animals were assigned into four groups per eight rats each group 1 served as a control group, group 2 received TMX, group 3, and group 4 received both FWEP and TMX tested at two doses (100 and 200 mg/kg, respectively). Regarding the in vitro study, our results demonstrated that TMX induced a decrease in H9c2 cell viability up to 70% with the highest concentration. In vivo, TMX injection induced marked heart damage noted by a significant increase in plasma lactate dehydrogenase, creatine phosphokinase, troponin-T, aspartate amino transferase activities, cholesterol, and triglyceride levels. Concomitant alterations in cardiac antioxidant defense system revealed depletion in the levels of glutathione and non-protein thiol and an increase in the activity of superoxide dismutase, catalase, and glutathione peroxidase. Similarly, a significant increase in heart lipid, malondialdehyde, advanced oxidation protein product and in protein carbonyls levels was also noted. In addition, heart tissues histo-architecture displayed major presence of apoptosis and necrosis as confirmed by DNA degradation. However, supplementation with FWEP alleviated heart oxidative damage and genotoxicity. In this manner, ABTS radical-scavenging activity, linoleic acid oxidation tests and heart genomic and DNA nicking assay had proved FWEP strong antioxidant potential. In conclusion, FWEP provided significant protection against TMX-induced heart injury, and could be a useful and efficient agent against cardiotoxicity and atherosclerosis

Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics

The influence of the probiotic strain “Lactobacillus plantarum TN8” bacterium and dietary fiber, namely barley beta-glucan concentrate (BBC), in raw beef sausage on microbiological, color and textural analyses was studied using a Box- Behnken design. Twenty seven treatments representing different replacement levels for meat and sodium nitrite with the L. plantarum TN8 strain and BBC fiber were studied. Results showed that reformulated sausages contained low levels of nitrite even at 0.1% application and the probiotic strain decreased the microbial load for up to 10 days at 4 °C. The newly formulated sausages affected positively a* and b* values. The optimized conditions (75 g/kg meat; 0.1 g/kg nitrite, 0.25% fiber and 5 × 107 CFU/g of probiotic TN8) in the final product decreased chewiness and elasticity. These parameters were influenced by fiber and nitrite levels including interactions.This research was financially supported by the Tunisian Ministry of Higher Education, and Scientific Research.Peer reviewe

Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage

[Purpose]: The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage.[Design/methodology/approach]: This study was undertaken to determine the effects of partial beef meat substitution (15, 10.5 and 6 percent) at different combinations: barley beta-glucan concentrate (BBC at 1 percent) alone, carrot fiber (ID809 at 1 percent) alone and a mixture of both fibers (BBC and ID809 at 0.5 percent of each), on the quality of fresh sausage.[Findings]: Results revealed that the supplementation of dietary fibers generally decreased protein contents and increased moisture. Color parameters were significantly affected by the addition of dietary fibers. Meat substitution with dietary fibers tended toward red coloration, which enhanced sensory properties of fresh sausages, especially general acceptability. Fresh sausages formulated with a mixture of dietary fibers recorded good firmness. Indeed, it increased extrusion force values and provided a greater hardness at sensory level. This manuscript reports that beef sausage formulated with a mixture of BBC and ID809 and reduced beef meat rate improved acceptability to consumer.[Originality/value]: The paper approaches a new subject that may be relevant to functional food. There are few research works to evaluate consumer preferences of new product developments and to achieve healthier and more economic fresh sausages formulated with a mixture of two fibers after reducing beef meat content.This research was financially supported by the Tunisian Ministry of Higher Education, Scientific Research and Information and Communication Technology.Peer reviewe

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

This study was undertaken to evaluate the effects of a combination of probiotic strains namely, Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M and dietary fiber on microbiological and physico-chemical characteristics of sausages stored at 4 °C up to 12 days. L. plantarum TN8 might be a potential food additive in the meat industry as a probiotic agent. Microbial counts revealed a decrease in Enterobacteriaceae of inoculated sausages, which reached values below 2 log CFU/g in the stored product. Reformulated sausages recorded good textural attributes and improved sensory features. At the end of storage period, sausages with different probiotic strains decreased the b* color parameter and cooking loss when compared with control samples. Sensorial and color parameters could be used for constructing regression models to predict overall acceptability. On the other hand, the free fatty acid profile was significantly affected by probiotic strains. Overall, the inclusion of two probiotic strains and fiber improved the hygienic quality and sensorial features of sausages.This research was funded by the Tunisian Ministry of Higher Education and Scientific Research (LRCBS05), and by a bilateral project between Tunisia and Morocco (17TM06).Peer Reviewe